Chocolate Butter Cookie Recipe

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

1 1/2 sticks butter, softened (12 tablespoons = ¾cup) 

1 cup granulated sugar (219 g/7.7 oz.)

2/3 cup cocoa (55 g/1.9 oz.) Sift if lumpy

1 large egg

1 1/2 teaspoons pure vanilla extract

1 1/4 cup flour Don’t sift it -- scoop it (7.5oz/293 grams). 

Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.

Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl when necessary. Add the vanilla and the egg and blend on medium speed until thoroughly combined.  Add the flour on low speed. Mix till dough pulls away from sides of bowl and clumps together. If dough is still sticking to sides of bowl add more flour a Tablespoon at a time until it pulls away from bowl.

Wrap dough in plastic wrap and place in refrigerator for 2 or more hours.

Bake approx. 6-14 minutes on cookie sheet lined with parchment paper or silicone mat. Baking time depends on thickness of dough. Don’t over bake.

For dramatic Halloween cookies use black cocoa!